As the weather gets chillier, a bowl of piping hot soup served with a hunk of bread satisfies even the most voracious appetites. Luke Rees, chef at Chai Tearoom and Delicatessen in Newton Road serves his fish chowder all year round and has generously agreed to share his recipe with us.
Serves 6 as Main Course
Dessert spoon of vegetable oil
2 large potatoes diced into small cubes
1 large onion diced
2 – 3 cloves garlic, crushed
300 ml of white wine
1 dessert spoon vegetable bouillon dissolved in 250 ml of boiling water
1/2 dessert spoon of cornflour
150 ml skimmed milk
800 ml double cream
Small bunch Dill chopped finely
750 grams of mixed fish i.e. 250g Cod or other white fish of your choice,250g smoked haddock, 250g salmon. All skinned and boned and cut into bite size pieces
1. Heat the oil in a large pot over a medium heat and add the onions. Stir until the onions are translucent then add the garlic and stir for a further minute.
2. Add the potatoes and keep stirring so that they pick up the flavours of the onion and garlic.
3. Add the wine and stand back. The alcohol will burn off fairly quickly.
4. Now add the milk and your vegetable bouillon, which you’ve dissolved in the boiling water.
Simmer until the potatoes are soft but not breaking up.
5. Mix the cornflour with a small amount of water and add to the pot. This will thicken the mixture slightly but don’t worry if it doesn’t as the cream is coming later and this will do the job.
6. Add the fish, making sure that you have removed all the bones. Simmer, but do not boil, for about 4 or 5 minutes.
7. Add the cream, stirring in slowly and heat through, take a piece of fish out to check it’s cooked through and then add the dill cook for a further 2 or 3 minutes.
Do not allow to boil.
8. Last but not least, season to taste with salt and pepper, but be aware that the smoked fish may already be salty.
Serve with a bottle of your favourite medium dry white wine and a chunk of sourdough bread. Why not try one of our freshly baked loaves available every Saturday.